🥔 Pommes de Terre au Beurre à l’Ail au Four
(Oven-Baked Garlic Butter Potatoes)
🇫🇷 A rustic French side dish of tender roasted potatoes coated in herbed garlic butter, perfect with roast meats, fish, or simply on its own.
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 40–45 minutes
🍽️ Serves: 4
🧄 Ingredients:
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2 lbs (900g) small waxy potatoes (Yukon Gold or fingerlings work well), halved or quartered
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4 tbsp unsalted butter, melted
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4 cloves garlic, minced
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2 tbsp olive oil
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2 tsp fresh thyme leaves (or 1 tsp dried thyme)
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1 tsp fresh rosemary, finely chopped (optional)
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Salt and freshly ground black pepper, to taste
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1 tbsp fresh parsley, chopped (for garnish)
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Optional: Grated Parmesan or a squeeze of lemon for finishing
🔥 Instructions:
1. Preheat oven to 400°F (200°C).
2. Prep the potatoes:
Wash and dry the potatoes. Cut into even pieces — about 1–1½ inches thick — so they roast evenly.
3. Make the garlic butter mixture:
In a small bowl, combine:
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Melted butter
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Olive oil
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Minced garlic
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Thyme
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Rosemary (if using)
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Salt & pepper to taste
4. Toss and arrange:
Place the potatoes in a large mixing bowl or directly on a baking sheet.
Pour the garlic butter mixture over them and toss well to coat.
Arrange them cut-side down on a parchment-lined baking tray in a single layer.
5. Bake:
Roast for 40–45 minutes, flipping halfway through, until golden, crispy on the outside, and fork-tender on the inside.
6. Finish and serve:
Sprinkle with fresh parsley. Optionally, add a little grated Parmesan or a touch of lemon zest/juice for brightness.
Serve immediately while hot and crisp.
🧀 Optional Variations:
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Add a few cloves of whole garlic (unpeeled) to the tray for sweet roasted garlic flavor.
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Use duck fat or goose fat instead of butter for a more traditional French twist.
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Add sliced shallots or onions for extra savory depth.
❓ Q&A – Pommes de Terre au Beurre à l’Ail au Four
Q: What kind of potatoes work best?
A: Waxy or all-purpose potatoes (like Yukon Gold, Charlotte, or fingerlings) are best. They hold their shape well and get beautifully creamy inside.
Q: Can I make this ahead of time?
A: Yes! You can par-roast them for 25 minutes, let cool, and finish roasting for 15–20 minutes before serving.
Q: Can I use dried herbs instead of fresh?
A: Absolutely. Use about ⅓ the amount of dried herbs compared to fresh. Thyme and rosemary are classic; herbes de Provence is also a great option.
Q: Can I make it dairy-free?
A: Yes, simply substitute the butter with more olive oil or a dairy-free butter alternative.
Q: Is this a main or a side dish?
A: It’s usually a side dish, served alongside roast chicken, steak, pork, fish, or even a salad. But with a fried egg or some cheese, it can be a simple meal in itself!
Q: How do the French typically serve this?
A: In France, it’s often served family-style in a rustic dish, paired with meat or poultry and a glass of wine. A simple green salad on the side is common.